Chicken Cordon Bleu is definitely one of my favorite foods. I always thought it was just something I ordered at restaurants because it would be too complicated and time-consuming to do at home. But this allrecipes.com five-star recipe proved me wrong. It’s not too hard and doesn’t take much time at all! You can read all the reviews on the site and see that it really is an amazing recipe. I made just a couple very, very minor changes.
Chicken Cordon Bleu
6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons wheat flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white cooking wine
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream (Sometimes I just use milk and add one or two tablespoons more of cornstarch and it works fine!)
Pound chicken breasts if they are too thick (I like to get the thinly sliced ones. They save lots of mess and time, I think). Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks (mine never work out this way…ham and cheese usually hang out the edges, and that is fine for us. Ideally not, but perfection is something I don’t focus on too much here, and they’re still delicious!). Mix the flour and paprika in a small bowl, and coat the chicken pieces.
Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.
What’s for dinner at your house this December Wednesday night?